三种米曲霉糖化酶活及其红薯酒质量指标分析
China Brewing（2012）
Abstract
该文对由3株曲霉(黄曲霉QJ、黄曲霉JP和白曲霉ZZH)制得的米曲的糖化力、液化力和发酵力等指标进行了测定,并对利用3种米曲制得的红薯酒质量进行了对比分析,综合筛选得出酿造红薯酒的最佳糖化菌种为黄曲霉QJ。
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Key words
saccharifying power,sweet potato shochu,Aspergillus,semi-solid state fermentation
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